Three things to do with Verde this week

Three uses for a 250ml bottle of Verde, in increasing order of how much you'll think about it afterwards.

1. The salad you've been making wrong

Bitter leaves (radicchio, rocket, frisée), torn, with shavings of aged Pecorino. Two tablespoons of Verde, one of red wine vinegar, a pinch of flaky salt, no garlic, no mustard. Eat immediately.

The pepper finish in Verde is doing the work of the mustard. The acid in the vinegar lifts it. Pecorino does the salt. That's the entire dressing.

2. The toast that costs €18

A thick slice of sourdough, toasted dark. Rub one half-clove of garlic across the surface while it's hot. Drizzle Verde — generously, this is the moment for it. Maldon salt. Eat.

If you can find a tomato in season, half a tomato pressed onto the bread before the oil. Pa amb tomàquet. This is what Riserva is for, but Verde does the same job.

3. The fish you'll cook again

A fillet of bream or sea bass, skin on, flour-dusted, fried in cheap olive oil for six minutes total. Off the heat, finish with a tablespoon of Verde, the juice of half a lemon, and a small handful of capers crushed in your fingers. Plate with one boiled potato.

The fish was cooked in something forgettable. The dish tastes the way it does because of the Verde. That's the point.